French style fish soup

4 servings

Ingredients

Quantity Ingredient
½ Recipe Foundation Soup base; see * Note
2 cups Fish stock
2 Garlic cloves; minced
4 mediums Boiling potatoes; peeled, and
Cut into 1/2\" dice
1 teaspoon Saffron; dissolved in
1 tablespoon Warm water
1 pack Frozen petite peas - (10 oz); thawed
1½ pounds Fish fillets; cut 3/4\" cubes
(such as monkfish; halibut, or fresh tuna)
Salt; to taste
Tabasco sauce; to taste
½ cup Mayonnaise; mixed with
¼ cup Pimentos

Directions

* Note: See the "Foundation Soup" recipe which is included in this collection.

Bring Foundation Soup base with fish stock and 1 clove garlic to a simmer.

Add potatoes, cover and simmer 15 minutes. Add half of saffron mixture, the peas and fish and simmer gently for 5 minutes or until fish is cooked through. Season to taste with salt and Tabasco. Meanwhile, combine the mayonnaise with remaining garlic and saffron. Stir into soup, if you wish.

This recipe yields 4 servings.

Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # MF-6739 broadcast 12-02-1997) Recipe by: Michele Urvater

Converted by MM_Buster v2.0l.

Related recipes